Smoked tofu is not hard to make but it takes some planning and time to make it right. This recipe is perfect for sandwiches, pizza, or anytime you need salty and smoky flavour.
INGREDIENTS
– double recipe of brine
– Two 1 lb blocks of firm/extra from tofu
– 4 cups smoking chips
– water
– aluminum foil
METHOD
1. Cut each block of tofu into four equal pieces. Submerge in the brine for two days, refrigerated. (I put everything in an old juice pitcher)
2. On cooking day, soak the smoking chips in water for 30 mins. Drain and put into a large foil package with many holes poked in the top. I make a large rectangle that fits the length of the burner, more or less.
3. Remove the grill from one half of the BBQ and begin heating one element/burner on high. After a few minutes, place the foil package on the coals or drip shield (depending on your BBQ). Once it begins smoking, reduce heat to med-lo. I use foil to cover up the holes in the lid that most BBQs have to attach a rotisserie, in order to keep more smoke in.
4. Place the tofu on the upper rack of the opposite side of the BBQ, as far away from the heat source as possible. Close the lid and smoke for 1.5 hours, or until the smoke stops. The temperature should be around 200 F for the entire time.